Recipe: Salmon and Halibut Gefilte Fish
Prep Time:
45 minutes
Cook Time:
20 minutes
Servings:
8 to 10 servings
Ingredients
  • 1½ pounds halibut, skin removed and flesh cut into 1-inch pieces
  • 1½ pounds salmon, skin removed and flesh cut into 1-inch cubes
  • 6 tablespoons matzo meal
  • 6 tablespoons water
  • 2 tablespoons finely chopped dill
  • 1½ tablespoons sugar
  • 1 tablespoon kosher salt
  • 2 teaspoons lemon zest
  • ½ teaspoon freshly ground pepper
  • 3 eggs, beaten
  • 3 small carrots, grated
  • 1 large yellow onion, grated
  • 12 cups water
  • 1½ cups dry white wine
  • 1½ cups flat-leaf parsley sprigs
  • 1 cup thyme sprigs
  • 2 tablespoons kosher salt
  • ½ teaspoon whole black peppercorns
  • ½ teaspoon whole fennel seeds
  • 2 dried bay leaves
  • 2 medium carrots, sliced into ¼-inch rounds
  • 1 yellow onion, sliced into ¼-inch rounds
  • 1 lemon, sliced into ¼-inch rounds
  • Dill sprigs, for garnish
  • Prepared horseradish, for serving
Directions
  1. Make the gefilte fish: In a food processor, combine the halibut and salmon, and pulse until coarsely ground. Transfer to a bowl and carefully fold in the remaining gefilte fish ingredients, being sure not to overmix. Cover with plastic wrap and refrigerate for 30 minutes.
  2. Meanwhile, prepare the poaching liquid: In a large, wide pot, combine the poaching liquid ingredients and bring to a simmer. Cook until slightly reduced, 30 minutes. Strain and return to the pot, discarding any solids. Bring the poaching liquid to 180°.
  3. Using 2 large spoons, form the fish mixture into 15 quenelles, or torpedo-shaped patties. Poach the gefilte fish in the broth until just cooked through, 15 minutes. Remove from the heat and let cool in the broth, then transfer the pot to the refrigerator to chill completely. Using a slotted spoon, transfer the gefilte fish to plates and garnish with dill. Serve with the prepared horseradish on the side.